Week 17: Recipe #2--Ranch Salad with Roasted Vegetables

This is a good summertime recipe that goes well with fruit (my first choice is always watermelon).  Super easy to make and pretty tasty, I must say.  I found this in a Kraft Foods magazine, and it's also on their website (see link below).  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. red potatoes (about 6), cut into 1-inch chunks (when I cut these, I just quartered them, but it did take much longer for them to cook, so smaller chunks is probably better)
• 2 carrots, cut into 1/4-inch-thick slices
• 1 small red onion, cute into thin wedges
• 1 Tblsp. olive oil
• 1 pkg. (10 oz.) torn romaine lettuce
• 1/3 c. ranch dressing, or lite ranch dressing (the recipe truly calls for Kraft brand, but I used Trader Joe's Parmesan Ranch)
• 2 Tblsp. grated parmesan cheese 

Preparation:

1. Heat oven to 425 degrees.
2. Combine first 4 ingredients in 15 x 10 x 1-inch pan.
3. Bake 25 minutes or until tender, stirring after 15 minutes.  Cool 5 minutes.
4. Toss lettuce with dressing; place on 4 serving plates.  Top with vegetable mixture and cheese.

Recipe and link:  http://www.kraftrecipes.com/recipes/ranch-salad-roasted-vegetables-114114.aspx